Kadai Paneer Recipe with Homemade Kadai Masala Powder

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There are numerous paneer recipes and amongst all, Kadai Paneer has a special place in our hearts. Especially, when made with a freshly ground kadai masala, this luscious curry is to die for. Put your favorite music and do spend an hour on a Sunday afternoon to make this flavorful curry. Almost anything goes with this dish and I highly recommend some fried rice or if you are feeling lazy frozen naan from trader joes work too. 

Top 10 Food Memories of 2017 + Buttermilk Kootu Recipe (Vegetable Buttermilk Stew)

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Phew! there it is. an end of 2017. an end to an year I quickly want to forget and erase from my memory. Though the year started on a positive note, it quickly took a nose dive and by the end it felt like an unintentionally long and painful roller coaster ride. Amidst all this chaos, the blog took a big hit and I no longer felt like cooking or writing elaborate posts. I am super active on Instagram though and the only two positive things I will remember 2017 for are: my love for watercolor and how I found support from my bullet journal. Rest all let's say - it feels good to be forgotten. :-) 

There were a few moments though during the year, here and there where I took a few photographs of food and also tried a new recipe from Chandra Padmanabhan's book - Dakshin: Vegetarian Cuisine From South which you can find at the end of the post. As always, I have grand plans for self and for my hobbies in the coming year and only time will tell on how far I will be able to execute on them. For now, here are Top 10 food memories of 2017 I want to share with you all. 

Happy Holidays and Wishing you all a Joyous 2018 ahead! May the force be with you!

Happy Holidays! more watercolor artwork here on my other blog.

[VeganMoFo 2016] Sindhi Kadhi | Vegetables in Chickpea Flour Gravy Recipe

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All the kadhi (yogurt gravy) recipes I know so far are made with yogurt by default. Never had I ever tasted or encountered a dish which is named as a kadhi but without the use of any diary. Made just out of chickpea flour as a base for the gravy, today's recipe (Sindhi Kadhi) is an exception. If you are wary about how would it taste (just like I did), then you got to make it to believe how mind blowing it tastes. For several Sundays after I teetered on the recipe, I found myself eagerly making two portions of it for my upcoming weekday lunches. Did I tell you, it is a lovely make-ahead recipe too which keeps well for 4-5 days in the refrigerator. All I had to was warm it in the microwave for 3-4 minutes, pour on top of some rice and enjoy my desk lunch. 

The recipe is from justagirlfrommumbai, one of my favorite Instagram accounts with beautiful (unpretentious) food photography and heart warming stories behind each one of them. If you are not following her already on IG and love food then give her a follow right way!

[VeganMoFo 2016] Andhra Style Gongura Pappu (Sorrel Leaves Dal) With Peanuts Recipe

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Sorrel leaves which can be easily found in any Farmer's Market (in the Bay Area at least) or in any Indian store is my absolute favorite way to make dal. Growing up my mother used to make it once a week and now I do too. Today's version of Gongura Pappu (Sorrel Leaves Dal) With Peanuts is a recipe I stumbled upon on Youtube while looking for easy weeknight dinner ideas. The only hard part is to remove the sorrel leaves from their stems and rest is just a breeze. If you have never made this version of dal before, I urge you to try some. Poured over a hot bed of rice and served with some crunchy chips, it tastes divine. Now, if you will excuse me, I will have to take leave to prepare the sorrel leaves bunch sitting next to me as I type this post. :-) Enjoy!

[Recipe Redux] Spicy Egg Curry with Harissa Recipe

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It has been more than a month since I posted a recipe on this blog. During this time, much has happened and changed. There is so much to say but I am finding it hard to articulate well. I just don't know where to start. Until I find a way to put the events in sequence and give them some meaning, let us talk about fond food memories. Shall we? Along with them is a recipe for Spicy Egg Curry made with Harissa. It is quick yet flavorful and not too overtly spicy. Serve with some rice and you are set with a hearty meal. No rice? Just have with some bread of any kind. Soak the chunks of bread with the onion-tomato sauce while scooping bits and pieces of browned, boiled egg in the middle. Best part, it takes less than half an hour to put it all together. Enjoy!

[VeganMoFo 2014 Recipe] Minapa Vadiyalu Pulusu | Black Gram Wadi Curry + Four Giveaways To Win: Rude Food; Gluten-Free, Sugar-free Cookbook; BongMom's Cookbook and Quick-fix Indian Book

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Like many of you out there I am a HUGE lover (read as hoarder) of cookbooks and books based on food writing. I don't need any reason in particular to buy one. Sometimes it's the theme of the cookbook; sometimes the author; sometimes the reviews are so great that I can't stop myself from ordering a copy; sometimes it is as silly as the book cover. Whatever may be the reason, now I have a selection of books that I seldom use and book giveaways to few lucky readers was something I wanted to do since a long time. I handpicked 12 such books (4 of which are featured today) that I simply loved for each day of this week. Winners will be randomly picked and there are few more simple ways to increase your chances. Scroll down to the end of the post for more details on how to participate. Don't forget to check out (if you haven't already) on Day 1, Day 2 and Day 3 posts as well. All it takes is to leave a comment and we never know, you might be THE winner. Enter and try your luck! Click here to access all book giveaways on a SINGLE page.

Also, since it's VeganMoFo, a vegan friendly recipe is a must. Today, I made amma's favorite dish - a tangy curry with fried black gram (urad dal) wadis. On days when your tastebuds are craving for a different yet simple curry, try this. There is something really magical when fried wadis are dunked in onion-tomato-tamarind flavored stew. The wadis absorb all the juices and the result is truly wonderful. Rice is the best accompaniment and if are a non-vegan, don't forget to add a tsp of melted ghee on top. 

Day 4: Rude Food by Vir Sanghvi and Gluten-free, Sugar-free cooking by Susan O'Brien

Day 5: BongMom's Cookbook by Sandeepa Mukherjee Datta and Quick-fix Indian by Ruta Kahate

[VeganMoFo 2014] Zero Oil Zucchini Curry Recipe

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I wriggle my nose whenever I hear the word 'Zero Oil' for a recipe, probably because of my many previously failed kitchen experiments. An Indian curry dish without oil (or any kind of fat) seemed incomprehensible until I tried today's version by my fellow blogging pal, published in GoodFood India (August 2013). I was meaning to try it since last year and the opportunity finally arrived last week. The freshly ground spice powder forms a lovely curry base and compliment very well with a subtle vegetable like Zucchini. I am sure when substituted with any other firm veggie like potato or squash it will give out equally good results. If you'd like to a taste of good curry without any guilt of excess oil floating on the top, then there is no better recipe than this!. 

Amma's Recipes | Andhra Style Menthi Majjiga in 4 Steps and Less than 15 mins (Spiced Buttermilk with Fenugreek Recipe)

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Amma's recipes is one such column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any questions, do drop in a line or comment. My mom will be more than happy to answer all of them.

Of all the many recipes of my mother I try to copy diligently, today's recipe tops them all. Ask my sister and she will tell you how crazy I am about 'Menthi Majjiga'. Every time I drop my mom's place for lunch/dinner, this has to be made. It just goes without saying. When I first ate it a few months ago, I was simply blown away by its utter simplicity and sheer deliciousness. I am still salivating as I write this sentence. Ok, I will just stop my ranting right here and directly jump to the ultra easy 4 step process of making classic Andhra Style Menthi Majjiga which involves almost no cooking and take less than 15 mins.

{Make Broccoli Paruppu Usili, Mashed Amaranth (Keerai Masial) along with Instant Dosavakaya (Dosa Avakai) | Yellow Cucumber Pickle, hot rice and papads to make a complete South Indian meal :-)}

Enjoy!

1. Add turmeric, salt and fenugreek-cumin powder to yogurt

2. Whisk until creamy. Add water if desired for a thinner consistency

3. Heat oil in a small kadai and add urad dal, cumin seeds, red chilli, and mustard seeds. Once they start to splutter add hing, green chillies and curry leaves.

4. Add tadka to the yogurt mixture and mix well

Andhra Style Menthi Majjiga (Fenugreek Flavored Spiced Buttermilk)

Ingredients:

2 cups of yogurt
1/4 tsp turmeric
salt - to taste
1 tsp fenugreek-cumin powder***

For Tadka:

1 tsp each of urad dal, cumin seeds, mustard seeds
1 red chilli
few fresh curry leaves
a pinch of hing
2 chopped green chillies
1 tbsp oil

*** Dry roast fenugreek seeds and cumin seeds in equal amounts separately until light golden brown and grind together

Preparation:

Add turmeric, salt and fenugreek-cumin powder to yogurt. Whisk until creamy. Add water if desired for a thinner consistency. Heat oil in a small kadai and add urad dal, cumin seeds, red chilli and mustard seeds. Once they start to splutter add hing, green chillies and curry leaves. Turn off heat and let it sizzle for few seconds. Add to the yogurt mixture and mix well. Serve with hot rice or drink as a soup!

This is Recipe 61 added to 2013 Recipe Archive. Check out the rest of the recipes too.

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For one more variation of Majjiga Pulusu/Mor Kuzhambu, try my mom's Chana Dal Wadi ki Kadhi (Lentil Dumplings in Yogurt Gravy)

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until next recipe,

9 Reasons Why I Still Blog + Okra (Bendakaaya) Sambar Recipe

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This post from my good blogger friend Sra got me thinking. I read it. re-read it and was even compelled to tweet it. I felt she hit a homerun by aptly putting in words how we, bloggers feel almost every time we hit that "Publish" button. I did write a few words on how this blog got started in my anniversary post and today's version is just an extension of it - a contemplation of sorts on Why I Still Blog ..

+ I blog because it gives me joy, immense joy.

+ I blog because there is an under nourished writer in me. Sigh! I don't even consider myself  good at expressing myself - to put in words how and what I feel. And I want to change that, one post at a a time.

+ I blog because I make new friends almost every day. I read new blog posts which give a different perspective to life in general and inspire me to do and cook better.

+ I blog because I get to share stories and take notice of those moments which otherwise would be lost in oblivion.

+ I blog because I want to know my own story many years down the line. How my thoughts were shaped, what I did and why I made certain choices.

+ I blog because it is my platform to find support, to help people around.  Remember how so many of you rallied with me to raise funds for little girls at Vaidehi Ashram. I can never forget that heartwarming gesture and each one you who came forward and lend their hand has a special place in my heart.

+ I blog because it is a reflection on bit and pieces of my every day life. Not in its entirety, but you get an idea.

+ I blog because a lot of effort and passion goes into duplicating my mother's recipes; it's more than just a list of ingredients and a set of directions to follow. I want to remember the aroma of freshly ground spices in her kitchen, how my mother smiles at a perfect bowl of dal and how we discuss on what to make next for the blog - that is something I always, always wait for!

+ I blog because it challenges and inspires me in more ways I can ever imagine. I do fail many at times like not finishing VeganMoFo challenge last month, but the journey itself where I constantly brainstorm what to cook next and how to photograph within the limited resources I have is worthy enough to give any challenge an honest attempt.

So, tell me friends why do you blog? I know how much effort it takes to bring one post to life. I want to know what is that one thing that inspires you to do what you the best. :-) 

Today's recipe is from one of the first blogs I read very diligently. - Mahanandi. I am proud to say that Indira, the vivacious lady behind this popular blog is a good friend and I even had an opportunity to talk to her once. She occasionally blogs about food now and her posts these days are mostly about her garden and menu plans. But, I still adore her as she is one of the few people who influenced me to start my own blog.

Sambar with Okra (Bendakaaya Sambar)
Serves 3 to 4
Adapted from Mahanandi 

Bendakaaya (Okra) Sambar is something we make pretty often and is our house favorite. We save all those chewy, not-so-good okra and make this delicious stew by the end of the week. When served with rice and pickle, this sambar tastes darn good especially on cold dinner nights. If you have made it before, it is time to make some. Enjoy!

Ingredients:

10 okra, washed and cut into long pieces
1/2 cup toor dal, washed and drained
1 onion, chopped
1 tomato, chopped
2 tbsp tamarind pulp
1 tsp sambar powder
1 tsp coriander powder
1/4 tsp turmeric
1/2 tsp salt
1/2 tsp oil

For Tadka:

1 tsp oil
1/2 tsp each - cumin seeds, urad dal, mustard seeds
2 dry red chillies
few curry leaves
a pinch of hing

Preparation:

In a pressure cooker, add toor dal with 1 cup water and cook for 3 to 4 whistles. Mash the dal. Heat 1/2 tsp oil in a kadai and add onion and tomato. Cook for few mins and then add okra pieces. Saute until soft. Add a glass of water, tamarind pulp, turmeric, salt, coriander powder and sambar powder. Mix well, cover and let it simmer for about 10 to 12 mins on low-medium heat. Okra must become tender. Add mashed dal and continue to simmer for 10 mins. Adjust salt if necessary. Turn off heat and cover.

In a separate kadai, add a tsp of oil. Once hot, reduce heat and add urad dal, mustard seeds and cumin seeds along with red chillies, curry leaves and hing. Once mustard seeds start to splutter, gently add the tadka mix to sambar. Cover and let it sit for few minutes so that the flavors blend in. Serve hot with rice and papad.

This is Recipe 60 added to 2013 Recipe Archive. Check out the rest of the recipes too.

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Gravied Drumstick Recipe from Sukham Ayu

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I saw and I made it. Almost immediately and it rarely ever happens. 

You see, one of the many weekly chores I do every Sunday is to dedicate an hour or so devouring on the many luscious cookbooks I own. I want to make best use of them by cooking atleast few of the recipes. There are many beautiful ones which use simple, everyday ingredients waiting to be explored. But, time is the real evil here. Wish I had a life where I can lazily wake up whenever I want, find a pantry full of ingredients (without the pain of going for shopping), a basket full of garden fresh vegetables, waiting to be chopped and all I have to do is take a book out from my book shelf, cook and eat! Sigh! that's just a dream. I know. 

Stuffed Okra (Bhindi) with Indian Cottage Cheese (Paneer) in Tomato Gravy Recipe

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My favorite vegetable is Okra i.e ladies finger or bhindi as we call here in India. Many of my friends tease me for my cravings to this supposedly a "slimy vegetable". But, I say any vegetable if cooked properly will taste fabulous and Okra is no exception. Today's recipe is one such fantastic variation (If I may say so) which I learnt from my mom. It is as simple as: stuffing okra with grated paneer, pan frying it until slightly charred and then dunking into a tomato gravy. This dish goes well with rotis and rice. Try it, am sure it will enter your favorite list too!.

Enjoy..

{Simple and Easy} Panchmel (Panchratna) Dal | Indian Style Five Lentil Curry Recipe

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Imagine a pot with five kinds of lentils (dals) seasoned with fresh spices and tomatoes  simmering for dinner on a weeknight with hot (or leftover) rice or roti. How comforting does that sound. My mother used to make this irrespective of which season it is. It was wholesome and soupy consistency for summers and during winters this dish helped to banish those winter blues. For a blessedly comforting creaminess, it is important to cook the dal long and slow on low heat. I usually skip the garam masala at the end as we like it relatively plain and simple. Serve with chopped onion and lemon wedges on the side and there you have a perfect meal ready.

Enjoy!

Sending this dal recipe as an entry to My Legume Love Affair # 58, guest hosted at Chez Cayenne. This event was originally conceptualized by Susan and now gracefully run by Lisa.

Check out previously posted dal recipes -

Kerala Style Arhar Dal
Chana Dal and Coconut Stir Fry
Toor Dal Chutney
Yellow Moong Dal Soup with Garlic Basil Croutons

{Recipe} Panchmel Dal | Indian Style Five Lentil Curry

Serves 4

Ingredients:

1.5 cups (in total) of five kinds of lentils - I used a 1/4 cup each of whole black beans, channa dal, toor dal (split pigeon peas), split moong dal and masoor dal (split red lentils)
1 cup tomato puree (or) chopped tomatoes
1/2 tsp ginger-garlic paste
2 bay leaves
1/2 tsp turmeric
1 tsp cumin seeds
2 green chilies
1 tsp red chilli powder
2 tbsp oil (or ghee)
chopped coriander leaves
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp garam masala (optional)
1/2 cup beaten curd/yogurt (optional)
salt - to taste

Preparation:

1. Wash the lentils together multiple times with fresh water and optionally soak for 1-2 hours. Drain. Add 3 cups of water and pressure until 2 whistles, until dals are cooked. Let the pressure be released and keep aside.

2. Heat oil in a wide kadai. Add cumin seeds, bay leaves, ginger garlic paste and green chillies. Let them sizzle a bit. Reduce heat to low and into the oil add turmeric, red chilli powder, salt and coriander powder. Saute once and add tomato puree (or chopped tomatoes). Cook until oil separates from the edges.  Mix in the cooked lentils and water (if you want a thinner consistency). Cover and cook for 10-15 minutes, stirring once or twice in the middle. Add beaten yogurt, if using. Mix and then finally sprinkle garam masala. Adjust seasoning, if required. Transfer the dal into a serving bowl and top with fresh coriander leaves. This recipe goes well with roti, rice or plain bread.

Dinner Served!

This is Recipe 24 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

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{Comfort Food} Amma's 15 minute Tomato Rasam | Tomato Chaaru/Saaru Recipe

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I am feeling super lazy today. So much so that I don't want to move from this couch, ever.. Each one of us has such days right? Today, is my day! Now, as the lunch time approaches and my stomach starts to grumble, I crave for something super quick yet comforting to eat (read as drink!). That's when I made a big bowl of tomato chaaru for myself along with a small serving of rice. This recipe has a very special place in my heart as it is one of first few recipes I learnt from my mom. Whenever I missed her in a faraway land, this was my meal. Whenever I used to feel (home) sick or have cold or throat pain, this was my meal. Comforting in its true definition. Do you see the mug below? Yep, that is how I drink my chaaru every single time. It takes less than 15 mins to make this dish from start to finish and best part is there is no chopping required. Just grind, boil and season with tadka. That is it. Enjoy!

What do you make for yourself on such lazy days?

{Recipe} Amma's 15 minute Tomato Rasam

Ingredients:

1 big tomato
1 tsp tamarind pulp
2 tsp sugar
salt - to taste
1.5 tsp rasam powder
1/4 tsp turmeric
2 cups water

For Tadka -

1 tsp oil
1 whole garlic pod, crushed
curry leaves
1 tsp urad dal
1/2 tsp mustard seeds
1 tsp cumin seeds
pinch of hing/asafoetida
1 red chilli

Preparation:

1. Grind to a smooth paste - tomato, tamarind pulp, sugar, salt, rasam powder and turmeric.

2. In a vessel, add 2 cups of water along with tomato puree. Stir and boil on low-medium heat for 10 minutes.

3. Heat oil in a small kadai and add urad dal, mustard seeds, cumin seeds, red chilli, crushed garlic clove, hing and curry leaves. Let them splutter a bit. Add tadka to rasam and cover immediately. Serve with hot rice or drink like soup, like I do always!

I sometimes also make Sorakaya/Anapakaya Dappalam [Bottle Gourd Stew] which uses rasam powder and goes well with rice.

Sending this simple soup recipe as an entry to Healthy Vegan Fridays.

This is Recipe 23 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

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Lauki Palak Ke Kofte (Kofta) Masala | Bottle Gourd and Spinach Balls in Tomato Gravy Recipe + winners for the giveaways

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The months of November and December were just like any other until a few years ago. They became a season of music, joy and merriment once I moved to US. the holiday baking, the beautifully decorated christmas trees, the snowmen, the brightly lit up reindeers in front of almost every house, the gifts, the carols dimly humming at all cafes, the deals to buy super cool stuff dead cheap, meeting friends & family and travelling - all these symbolize the holiday season now. After experiencing all these for 6 long winters, the memories come back to me, regardless of where I am right now, right this moment.

New York is a magical city and every time I hear this song - Its the Most Wonderful Time of the Year by Andy Williams, it reminds me of time I spent there. Awesome time, I tell ya which I will cherish forever, and ever!

 

Today's recipe too - Lauki Palak Ke Kofte (Kofta) Masala brings back loads of memories when my mother used to make this along with a simple Rice Cooker Biryani as our Sunday special. :-)

Scroll down to know the lucky winners who won the previously announced giveaways - Canon Powershot camera, 25$ amazon and olive garden gift cards.

Enjoy!

{Recipe} Lauki Palak Ke Kofte (Kofta) Masala 

Lauki Palak Ke Kofte

ready to be fried..

To serve as an appetizer, ignore the gravy and use as-is. Yum! 

Notes: 

1. For lesser calories, the bottle gourd-spinach balls can be baked with a brushing of oil.
2. If using tomato puree, use finely chopped onions and there is no need to grind into a paste.
3. Let the balls be dunked into the tomato gravy before serving so that they soak up all the lovely flavors.

Makes for around 4-5 servings

Ingredients:

For the Kofte -

1 medium sized lauki (bottle gourd) ~ around 2 cups of grated lauki
1 cup chopped palak
1/2 cup chopped onion
1/2 tsp salt
1/4 tsp turmeric
1/2 cup besan (chickpea flour)
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
oil - for frying

For the gravy -

2 onions, chopped
4 tomatoes, chopped (or you can use tomato puree as well)
1 tsp ginger-garlic paste
1/2 tsp turmeric
salt - to taste (Adjust little by little as the kofte have salt too)
1/2 tsp or more garam masala
a pinch of sugar
1 tbsp oil
1 tbsp of beaten yogurt (optional)
chopped coriander, for garnishing

Preparation:

1. Grate bottle gourd. Taking some at a time, using a muslin or thin cloth and squeeze all the water out of it by pressing between the palms. Finely chop spinach.

2. In a bowl, mix in squeezed bottle gourd, spinach and rest of the ingredients listed under "For the Kofte". Donot use any water. The liquid in the chopped spinach is enough to make into a dough. Make small lemon sized balls.

3. Heat enough oil in a kadai and gently fry few balls at a time until golden brown. Drain excess oil on paper towels.

4. For the gravy - heat a tbsp of oil in a kadai. Add ginger garlic paste and onions. Let it cook for few minutes. Add tomatoes. Stir well and cook until mushy. Cool a bit and grind into a fine paste.

5. Add the tomato-onion paste into the same kadai and add all the spices & seasonings - salt, turmeric, garam masala and sugar. Add a cup of water. Cook until oil starts to separate. Stir in the yogurt if using.

6. Drop the kofta balls into the gravy. Cover and cook for 2-3 minutes. Remove from heat and garnish with coriander. Serve with rice, roti or any kind of bread.

Serving Suggestions: Home-made Coconut Milk Fried Rice , Perfectly Baked Brown Rice, Methi Pulao, Gobhi/Cauliflower Paratha, Palak Thepla and Roti Telur 

Now are you ready to know who won the three exciting giveaways announced for this holiday season. Here are the lucky ones -

The 25$ Amazon Gift Card goes to Comment # 94 which is from - Carolsue.

The 25$ Olive Garden Gift Card goes to Comment # 7 from Mary

One lucky Indian reader who won the Canon Powershot A810 Point & Shoot Camera (Choice of color - Black, Silver or Red) along with 4 GB SDHC Card is Comment # 22 from Lubna 

Hearty Congratulations to all winners and I will contact you pretty soon for your shipping details and Thanks all for enthusiastically participating in all the giveaways!

~~ Happy Holidays ~~


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{Recipe} Kerala style Arhar (Toor) Dal | Yellow Lentil Dal

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I have a special relationship with dal. When I absolutely run out of ideas for our supper or when I am depressed/sad, I automatically go for a bowl of dal (preferably yellow) and rice. It makes me happy from deep within, soothes my soul. and puts back the smile of my face. :-)

But there are only so many I can make dal. Isn't it..and this is one such delicious way - kerala-style with coconut..

Enjoy!

Cooking lentils is one of the quickest way to pep up a dull, morose day!

Ready to be ground..

the paste that makes all the difference..

Ready and Served.

{Recipe} Kerala Style Arhar (Toor) Dal

Recipe source: Chef R. Chenthil Kumar of Zambar, Gurgaon

Ingredients:

1 cup toor/arhar dal (kandipappu), cleaned and washed
1/2 tsp turmeric powder
2 tbsp oil (for authentic kerala taste, use coconut oil)
salt - to taste

For the paste:

1/4 cup grated fresh coconut
4 garlic cloves, peeled
4 green chillies
10-15 fresh curry leaves
1/2 tsp cumin seeds

For tadka:

4 dried red chillies, whole
1/2 tsp mustard seeds
1 tbsp clarified butter/ghee
few curry leaves


Preparation:

1. Pressure cook or boil toor dal with turmeric and salt until mushy.

2. Make a fine paste of coconut, garlic, green chillies, fresh curry leaves and cumin. Keep aside.

3. In a pan heat oil. Make tempering with red chillies, mustard seeds and fresh curry leaves. Add the boiled dal to this and simmer for 2 minutes. Add a little water. Add the previously ground coconut paste and cook on low heat for 3-4 minutes. Allow it to simmer for some time for the flavours to blend. Check for seasoning and consistency. Top up with clarified butter.

Serve as a side dish for idli, dosa, steamed rice, roti or paratha.

For more recipe ideas cooking with legumes - Click here.

Sending this as entry to My Legume Love Affair # 49 guest hosted by Simona, original concept by Susan.

Kerala style Arhar (Toor) Dal

until next time,

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Amma's Recipes: Chana Dal Wadi ki Kadhi [Lentil Dumplings in Yogurt Gravy]

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Amma's recipes is one such column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any question, do drop in a line or comment. My mom will be more than happy to answer all of them. 

Dad & Mom in the year 1983

Both for me and my little sister, my Mother is the biggest inspiration in our lives. It baffles us how can she be so good at almost everything she does. and my Dad. He is the sweetest and one with most patience in our family.  He can go to any extent to get our wants and wishes fulfilled...and both of them make one helluva couple, I must say!

It is me in green and my sister in pink..

My mom was 42 when she did her MA in Economics. With a fulltime day job and two school-going kids at home, it was quite a task to balance out everything. It was my dad who used to help her in everyday chores, so that my mother could concentrate on her studies. That is the time when he also got promoted as sous chef in our kitchen. ;-).. He used to prepare the dal, vegetables, neatly cut into pieces, for my mom to quickly make a curry & a dal for our lunch & dinner. ..a decade later, they still work together in the kitchen, dishing out amazing family recipes for us and their extended families.

Chana Dal Wadi ki Kadhi, comfort food at its best..

Amma and Nanna are in Bangalore right now with me, for a short trip as Mr.TH is out of town, yet again. It is been a while that I updated this blog with any of her recipes, so we teamed up and made this absolutely decadent, easy-to-make 'Chana Dal Wadi ki Kadhi' for you all. The best part of this recipe is, it works well, even in parts. Make these wadis for a quick, evening snack or to pep any of those gloomy, rainy evenings. (or) Make the kadhi by itself for a comforting meal. Enjoy!

Soaked and ground Chana Dal paste, ready to be made & fried into wadis

these fried wadis taste delicious as-is.

Kadhi at the front and Fried Wadis at the back, ready to be mixed together 

{Recipe} Chana Dal Wadi ki Kadhi

Ingredients

For Kadhi -

thick yogurt/curd, 2 cups
green chillies, 4 medium ones
ginger piece, 1/2 inch
besan (chickpea flour), 2 tbsp
turmeric, 1/4 tsp
salt, to taste
few coriander/cilantro leaves, finely chopped

For Tadka -

red chilli, 1
urad dal (minapappu), 1/2 tsp
mustard seeds (avalu), 1/2 tsp
cumin seeds (jeera), 1/2 tsp
asafoetida (hing), little
curry leaves, optional
oil, 1 tsp

For Chana Dal Wadi -

chana dal, 1 cup soaked for 2 hours
green chillies, 2
ginger, 1/2 inch
salt, to taste
coriander powder (dhania powder), 1/2 tsp
oil, for deep frying

Preparation:

For making Chana Dal Wadis -

* Grind chana dal, green chilli, ginger, dhania powder and salt into a coarse paste without adding water. (as shown in one of the photographs above).

* Heat oil in a kadai, make them into small flat balls and deep fry. Drain the excess oil by placing them on a paper towel (or old news paper works too!). Keep them aside.

For making Kadhi -

* Beat yogurt for 5-10 mins, by adding about 1.5 cups of water, little by little water.

* Grind green chillies and ginger into a fine paste. Add to the buttermilk with salt and turmeric.

* In a small bowl, mix besan with little water (no lumps) and add to buttermilk above.

* Put this buttermilk mixture on low-medium flame. Keep stirring continuously, till the liquid becomes thick and there is no longer the raw taste of besan.

* In a small pan, heat a tsp of oil and add all the tadka ingredients one-by-one. Add the tadka to kadhi.

* Add the chana dal wadis as well and let them soak in the kadhi liquid for some time. Garnish with cilantro/coriander leaves.

* Serve with hot rice.

Soak the wadis in kadhi for some time, so that they absorb all the flavours...

until next time,